Greek Lemon Potatoes (Oven Roasted)

These Greek Lemon Potatoes are a must-try! Roasted to perfection with zesty lemon and aromatic garlic, they’re the perfect side dish!

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Prep Time 15

Cook Time 55

Total Time 1 10

Servings: 4 servings

Course: Side Dish

Cuisine: Greek

4 cloves garlic, minced Adds a fragrant and savory depth to the dish.
¾ cup olive oil Provides richness and helps achieve that crispy texture.
2 ½ pounds yellow potatoes Also known as Yukon Gold, about 40 ounces or 3-4 larger potatoes; they are creamy and hold up well to roasting.
¾ cup chicken broth (low sodium) Keeps the potatoes moist while adding flavor.
1 tablespoon oregano Fresh or dried, it imparts a wonderful herbaceous note.
1 teaspoon garlic powder Enhances the garlic flavor.
½ teaspoon pepper For a subtle kick.
1 teaspoon salt Balances the flavors.
Parsley, chopped for garnish I used flat-leaf parsley for a fresh finish.

Preheat your oven to 425°F (220°C). A hot oven is key to achieving those beautifully crisp edges.
Wash and scrub the yellow potatoes thoroughly to remove any dirt. Cut them into wedges, approximately 1 to 1.5 inches thick.
In a mixing bowl, combine the minced garlic, olive oil, lemon juice, chicken broth, oregano, garlic powder, pepper, and salt. Whisk until well blended.
Add the potato wedges to the marinade and toss well to coat every piece.
Transfer the coated potatoes to a large baking dish, spreading them out in a single layer.
Place the baking dish in the preheated oven and roast for about 45-55 minutes, stirring halfway through.
Once the potatoes are done roasting, remove them from the oven and garnish with chopped parsley for a fresh touch.